Aubergines stuffed with chickpeas, tomato and capers

Ingredients

For 1 serving

• Eggplant300 g
• Cooked chickpeas150 g
• Tomatoes120 g
• Capers8 g
• Black olives15 g
• Parsley5 g
• Extra virgin olive oil1 tablespoon
• Garlic1 clove
• Saltto taste

In season: June – September

Method

1. Heat the oven to 200 °C, conventional. Wash the aubergine, halve it lengthways and score the flesh in a criss-cross pattern without piercing the skin; salt it lightly.
2. Lay the halves on a tray cut side up and bake at 200 °C for 20 minutes, until the flesh is soft and comes away with a spoon.
3. Meanwhile wash and dice the tomatoes, rinse the capers, slice the black olives, crush the garlic and drain the chickpeas.
4. Scoop out the aubergines with a spoon, leaving a border of about 5 mm, and chop the flesh. Heat half the oil in a pan over medium heat with the garlic, add the flesh and sauté for 3 minutes; add the tomatoes, capers, olives and chickpeas and cook for 5 minutes, until the tomatoes soften. Remove the garlic and season with salt.
5. Fill the aubergines with the mixture, drizzle with the remaining oil and bake for 15 more minutes, until the top is lightly charred.
6. Finish with chopped parsley and serve warm.